Snobby Joes | Post Punk Kitchen | Vegan Baking & Vegan Cooking

Snobby Joes | Post Punk Kitchen | Vegan Baking & Vegan Cooking:

"1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard

4 to 6 kaiser rolls or sesame buns (optional – for serving)

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait."

Mexican Meatball Stew Recipe

Mexican Meatball Stew Recipe: "ingredients
2 14.5-ounce cans Mexican-style stewed tomatoes, undrained
2 12-ounce packages (24 total) frozen cooked Italian-style turkey meatballs, thawed
1 15-ounce can black beans, rinsed and drained
1 14-ounce can seasoned chicken broth with roasted garlic
1 10-ounce package frozen whole kernel corn, thawed
Fresh oregano (optional)
directions
1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano."

Pesto Meatball Stew Recipe

Pesto Meatball Stew Recipe: "ingredients
2 14.5-ounce cans Italian-style stewed tomatoes, undrained
1 16-ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)
directions
1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.

2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese."

Paleo Macaroons

CFSCC presents: EAT THIS!: Paleo Macaroons: "Recipe:
6 egg whites
1/4 tsp. sea salt
3/4 C Honey (preferably organic, local honey)
1 T almond extract
3 C unsweetened shredded coconut

Preheat oven to 350 degrees. In a mixing bowl, whisk egg whites and salt until stiff peaks form. Fold in honey, almond extract and shredded coconut. Form macaroons into small balls (or spell something fun)... Bake on a lined cookie sheet for 12-15 minutes (or until lightly browned around the edges).
Serve... and make someone smile! Enjoy..."

Pumpkin Paleo Pecan Pancakes

CFSCC presents: EAT THIS!: Pumpkin Paleo Pecan Pancakes: "Recipe:
1/2 C pumpkin puree, organic, unsweetened
1/2 C almond butter
1/4 C chopped pecans, toasted
2 eggs
2 T honey
1 T vanilla
1 tsp. cinnamon
1/4 tsp. fresh ground nutmeg

Preheat a nonstick griddle to 400 degrees. Combine all ingredients and mix well. Pour onto hot griddle (desired pancake size). Let them cook for about 2-3 minutes (you'll see the pancakes start to bubble and cook on the edges when they're ready to flip). Flip and cook a couple more minutes. Top with your favorite all-fruit preserve or enjoy them just the way they are! This recipe makes about 4, 4-inch pancakes! A nice finale to a wonderful holiday! Happy New Year!!!"

Nut-Stuffed Delicata Squash › shutterbean

Nut-Stuffed Delicata Squash › shutterbean: "Nut-Stuffed Delicata Squash
Print This Recipe
(recipe adapted from Sunset Magazine)

3 tablespoons butter
1 1/2 medium onions finely chopped
3 cloves garlic, minced
1 teaspoon salt
pepper
2 tablespoons fresh sage, chopped
1/3 cup almonds, chopped
1/3 cup pecans, chopped
1/3 cup cashews, chopped
1/3 cup plain greek yogurt
2 eggs, lightly beaten
1/2 cup shredded Parmesan cheese
2 delicata squash, halved lengthwise (about 2 lbs.)
splash olive oil (optional topping)
Preheat oven to 350 degrees F. Melt butter in a medium fry pan on medium high. Add the onions & garlic and cook until softened. Add the sage and cook for 1 minute. Set aside, and add nuts to the pan. In a medium bowl, lightly beat the eggs and combine them with the cheese and yogurt. Stir in 1 teaspoon of salt & sprinkle with pepper. Add the nuts to the mixture and fill each of the halves of squash. Bake in the oven for 45 minutes. The squash should be soft when tested with a knife. Top with some sprinkles of cheese and a splash of olive oil."

Mediterranean Chicken Balls!

Girl Gone Primal: Recipe: Mediterranean Chicken Balls!: "Ingredients (four servings):

500g ground chicken
3 or 4 eggs
5 spring onions
1/2 red capsicum (bell pepper)
1 tomato
10 asparagus spears
1 cup shredded cabbage
Optional: fennel (out of season here), bacon, a handful of basil, thyme, or lemon sage, a splash of lime juice, paprika, salt & pepper as desired."